Thistles have been around for a long, long time. And for good reason! Covered in thorns against greedy herbivores, they discourage even the keenest hand from touching them.
Did you know that the Thistle is not only Scotland’s national flower, but also the emblem of the Encyclopaedia Britannica?
And they’re purple, which is why I like them.
In Italy (and maybe in other places, I’m not sure) we grow a variety of cardo because the leaves, once separated from the thick central filaments, can be boiled and covered with bechamel sauce and parmesan and make a very, very good dish. Very good. Yum.
This is Part Two of a mini-series. Have you seen Part One?